Gluten-Free Rapini and Prosciutto Personal Size Pizza

So I found this great gluten-free pizza crust in the supermarket a while back and I can’t stop making these personal size square pizzas. Today, I went the Italian route.

Here’s what you’ll need for 1 personal size pizza:

1 gluten-free personal size pizza crust
1 packet of sauce (from the kit) or a few tablespoons of your favourite pizza sauce
1 tablespoon of light olive oil
1 shallot, diced
1.5 cups of rapini, washed and chopped
1/4 cup of water
2 mushrooms, sliced (in only had cremini, but you can use  porcini or any other mushroom)
3 slices of prosciutto, torn into thin strips
1 tablespoon of extra virgin olive oil

Here’s what to do:

  1. Follow the cooking instructions of your pizza crust for mine you put in the crust on a baking sheet and in a 350°F  oven for around 7 minutes and remove from oven.
  2. In the meantime sautee the shallot in a medium saucepan on medium-high heat with a tablespoon of light olive oil.
  3. Add the rapini, sautee for about a minute on medium heat until mixed.
  4. Add water and let it cook for about 7-10 min or until rapini is tender, cover and set aside (drain excess water if any, or add a tablespoon if it evaporated too quickly)
  5. Spread the sauce on your pizza crust, then layer prosciutto and mushrooms.
  6. Return to oven for another 10 min.
  7. Remove pizza from the oven, slice into 4 sections and spoon the rapini evenly onto the 4 pizza slices.
  8. Drizzle with extra virgin olive oil and enjoy.

Notice I didn’t put any cheese on it. That’s because I’m dairy intolerant. But you go ahead and put some on at around step 5. Maybe a fresh mozzarella, or Bocconcini. Delicious. I’ll just have to live vicariously through you. Buon appetito.rapini_pizza_dragon_fruit_photography

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